This One-Pot Sweet and Sour Pork Stir Fry recipe is from my new cookbook. It’s made with super simple ingredients and can be on the table in under a half hour. That’s what I call a weeknight win!
Did you see my huge announcement last week? I wrote a cookbook called Healthy Eating One-Pot Cookbook! It’s officially coming out next month, but you can pre-order it on Amazon now. I’m really excited about it – it’s chock full of easy, healthy ingredients and every single one of them is made in just one pot or pan. There are even recipes in there for your Instant Pot and air fryer.
I’ll be sharing a few sneak peeks on the book here on the blog and on my other social media channels over the next few weeks. For the first one, I took a poll over on facebook and instagram and asked readers to choose what they wanted to see: a sweet recipe (blueberry crisp) or a savory one (this sweet and sour pork stir-fry recipe). It was a super close vote – in fact, facebook users voted for sweet and instagram users voted for savory. Hmmmm. In the end though, savory has more votes.
This sweet and sour pork stir fry is based on one of my favorite meals growing up – my mom’s sweet and sour meatballs. I brought it into the 21st century by using fresh pineapple and ginger, and adding honey to help sweeten it. And, of course, I turned it into a one-pot meal that you can make in a skillet in under a half hour. This recipe is perfect for hectic weeknights!
The ingredients for the sauce look super simple – it’s just apple cider vinegar, honey, brown sugar, low-sodium soy sauce, and cornstarch – but it’s so delicious. It’s thick enough to cling to every bite and has a great balance of sweet and tangy flavor.
This sweet and sour pork stir fry is definitely hearty enough to enjoy on its own, but you can also serve it over rice (or cauliflower rice) if you want to stretch it into more servings.
Be sure to check out my new Healthy Eating One-Pot Cookbook for more recipes like this one!
Yield: 4 servings
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
As a kid, sweet and sour meatballs were one of my favorite dinners. I brought my mom’s sweet and sour sauce into the twenty-first century using fresh pineapple and adding ginger and honey. I further transformed it into a stir-fry sauce for easy week- night dinners. This stir-fry is substantial enough to stand on its own but is also great served over rice.
Ingredients
- 1 Tablespoon extra-virgin olive oil
- 1 Tablespoon grated peeled fresh ginger
- 1 pound pork loin, cut into bite-sized pieces
- 1 cup fresh pineapple chunks, cut into bite-sized pieces
- 1 green bell pepper, cut into bite-sized pieces
- 4 ounces green beans, trimmed
- 1/4 cup apple cider vinegar
- 2 Tablespoons packed light brown sugar
- 2 Tablespoons honey
- 2 Tablespoons low-sodium soy sauce
- 2 Tablespoons cornstarch
Instructions
- In a large skillet over medium-high heat, heat the olive oil.
- Add the ginger. Cook for 1 to 2 minutes until fragrant.
- Add the pork. Coo for 3 to 4 minutes, stirring frequently, until browned but not fully cooked through.
- Stir in the pineapple, green bell pepper, green beans, vinegar, brown sugar, honey, soy sauce, and cornstarch. Bring the mixture to a simmer. Cook for 5 to 7 minutes until the vegetables are soft and the pork is cooked though.
Notes
Substitution tip: Use boneless, skinless chicken breast instead of pork loin
Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 302 Total Fat: 12g Saturated Fat: 4g Trans Fat: 0g Cholesterol: 55mg Carbohydrates: 28g Fiber: 2g Protein: 23g